Baked Feta Pasta with Tomato and Oregano

Prep time: 10 minutes
Cooking time: 30 minutes

Serves 4 as a starter, or 2 as a main

Ingredients:

For the baked feta

• 200g feta block
• 300g yellow and red cherry tomatoes 
• 4 garlic cloves, thinly sliced
• 3 tbsp extra virgin olive oil
• A few oregano sprigs
• ½ tsp chilli flakes 
• Black pepper

For the pasta

• 250g farfalle pasta 
• 1 large handful of baby spinach leaves, roughly chopped
• Small bunch fresh basil or parsley, chopped

Method:

1. Preheat the oven to 180°C fan 180°C. 
2. Place the feta in the centre of a small roasting dish. Scatter the cherry tomatoes and sliced garlic around it. Drizzle with olive oil, sprinkle with oregano, chilli flakes and black pepper. 
3. Roast for 20-25 minutes until the tomatoes blister, the garlic softens and the feta is lightly browned on top.

 

Variation 1 – Starter

Serve the baked feta hot in the dish with crusty bread. Let everyone scoop the soft cheese, roasted tomatoes and garlic together.

Variation 2 – Creamy Spinach Pasta

1. While the feta is baking, cook the farfalle in salted water until al dente. Drain, reserving a little cooking water. 
2. Remove the baking dish from the oven and mash the feta with the back of a spoon and stir into the tomatoes and garlic to make a creamy sauce. Stir through the hot pasta with a splash of the reserved cooking water to loosen. 
3. Add the baby spinach and toss until just wilted. Scatter with fresh basil or parsley and serve immediately.